Carrot Salad with Tahini and Crisped Chickpeas
Cook Time
15-20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
- 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
- 1 tablespoon olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground cumin
- 1 pound carrots, peeled and coarsely grated
- 1/4 cup coarsely chopped parsley
- 1/4 cup shelled, salted pistachios, coarsely chopped
- 1 medium garlic clove, minced
- 1/4 cup lemon juice
- 3 tablespoons well-stirred tahini
- 2 tablespoons water, plus more if needed
- 2 tablespoons olive oil
- Salt and red pepper flakes to taste
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Preparation
Step 1
Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until coated. Spread them on a baking sheet or pan and roast them in the oven until browned and crisp, about 15 to 20 minutes, tossing occasionally. Set aside.
Step 2
Whisk all dressing ingredients together until smooth, adding more water if needed to thin. Taste and adjust seasoning.
Step 3
Place grated carrots in a large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed.
Step 4
Sprinkle with a large handful of chickpeas and pistachios before serving.
Step 5
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Chef's notes
Salad keeps well in the fridge for two days, but add chickpeas and pistachios just before serving to keep them crisp.
Can be served as a side at cookouts or piled atop leafy greens for a meal-like salad.
